U.S. patent application number 14/378565 was filed with the patent office on 2015-01-22 for ph-adjusted sweetener.
This patent application is currently assigned to Evonik Degussa GmbH. The applicant listed for this patent is Ulrich Bongers, Juergen Haberland, Thomas Huller, Karl Ludovici, Gerda Oswald, Olivier Zehnacker. Invention is credited to Ulrich Bongers, Juergen Haberland, Thomas Huller, Karl Ludovici, Gerda Oswald, Olivier Zehnacker.
Application Number | 20150024106 14/378565 |
Document ID | / |
Family ID | 47710152 |
Filed Date | 2015-01-22 |
United States Patent
Application |
20150024106 |
Kind Code |
A1 |
Huller; Thomas ; et
al. |
January 22, 2015 |
pH-adjusted sweetener
Abstract
The invention relates to processes for producing hard sweets
from isomalt while maintaining strict pHs, and also to mixed
compositions containing isomalt and optionally pH buffer substances
having a defined pH.
Inventors: |
Huller; Thomas; (Marl,
DE) ; Haberland; Juergen; (Haltern am See, DE)
; Zehnacker; Olivier; (Dortmund, DE) ; Ludovici;
Karl; (Bergisch Gladbach, DE) ; Oswald; Gerda;
(Erftstadt, DE) ; Bongers; Ulrich; (Kerpen,
DE) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Huller; Thomas
Haberland; Juergen
Zehnacker; Olivier
Ludovici; Karl
Oswald; Gerda
Bongers; Ulrich |
Marl
Haltern am See
Dortmund
Bergisch Gladbach
Erftstadt
Kerpen |
|
DE
DE
DE
DE
DE
DE |
|
|
Assignee: |
Evonik Degussa GmbH
Essen
DE
|
Family ID: |
47710152 |
Appl. No.: |
14/378565 |
Filed: |
February 12, 2013 |
PCT Filed: |
February 12, 2013 |
PCT NO: |
PCT/EP2013/052759 |
371 Date: |
August 13, 2014 |
Current U.S.
Class: |
426/548 |
Current CPC
Class: |
A23L 29/37 20160801;
A23G 3/36 20130101; A23G 3/42 20130101; A23G 3/38 20130101; A23L
27/34 20160801; A23G 3/32 20130101 |
Class at
Publication: |
426/548 |
International
Class: |
A23G 3/38 20060101
A23G003/38 |
Foreign Application Data
Date |
Code |
Application Number |
Feb 14, 2012 |
DE |
10 2012 202 193.0 |
Claims
1. An aqueous solution comprising water and from 20% by weight to
75% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol, and from
25% by weight to 80% by weight of
1-O-.alpha.-D-glucopyranosyl-D-mannitol, wherein the percentages by
weight relate to the total amount of sugars and sugar alcohols in
the total solution, and wherein the aqueous solution, at a
temperature of 25.degree. C., has a pH of from 4.0 to 5.0.
2. The aqueous solution according to claim 1 further comprising
from 0.02% by weight to 15% by weight of
.alpha.-D-glucopyranosyl-1,1-D-sorbitol, optionally from 0.02% by
weight to 15% by weight of sorbitol and optionally from 0.02% by
weight to 15% by weight of mannitol, wherein the percentages by
weight relate to the total amount of sugars and sugar alcohols in
the total solution.
3. The aqueous solution according to claim 1 wherein the solution
comprises a total amount of sugars and sugar alcohols of from 40%
by weight to 90% by weight, based on the total aqueous
solution.
4. A mixed composition comprising containing from 20% by weight to
75% by weight of a-D-glucopyranosyl-1,6-D-sorbitol, from 20% by
weight to 75% by weight of a-D-glucopyranosyl-1,1-D-mannitol and
from 0.02% by weight to 15% by weight of a pH buffer substance,
wherein the percentages by weight relate to the total amount of
[[the]] sugars and sugar alcohols in the total mixed composition,
wherein it has, in the form of a 40% by weight dry
matter-containing aqueous solution, wherein the percentages by
weight relate to the total aqueous solution, at a temperature of
25.degree. C., a pH of from 4.0 to 5.0.
5. A mixed composition according to claim 4 further comprising from
0.02% by weight to 15% by weight of
.alpha.-D-glucopyranosyl-1,1-D-sorbitol, optionally from 0.02% by
weight to 15% by weight of sorbitol and optionally from 0.02% by
weight to 15% by weight of mannitol, wherein the percentages by
weight relate to the total amount of sugars and sugar alcohols in
the total mixed composition.
6. The mixed Mixed composition according to claim 4 wherein it has,
in the form of a 40% by weight dry matter-containing aqueous
solution, wherein the percentages by weight relate to the total
aqueous solution, at a temperature of 25.degree. C. and a pH of
4.2, a buffering capacity of at least 0.01 mmol/l.
7. The mixed composition according to claim 4 wherein the pH buffer
substance comprises at least one of citrate buffer, acetate buffer,
and citrate-phosphate buffer.
8. The mixed composition according to claim 4 wherein the pH buffer
substance is an acetate buffer comprising 0.12% by weight of
glacial acetic acid and 0.08% by weight of sodium acetate
trihydrate, wherein the percentages by weight relate to the dry
matter of the total mixed composition, or a citrate buffer
comprising 0.30% by weight of citric acid and 0.31% by weight of
sodium citrate, wherein the percentages by weight relate to the dry
matter of the total mixed composition.
9. The mixed composition according to claim 4 wherein it is solid,
at 25.degree. C.
10. The mixed composition according to claim 8 wherein it has a
water content of less than 2% by weight, based on the total mixed
composition.
11. The mixed composition according to claim 4 in the form of an
aqueous solution comprising water and from 40% by weight to 90% by
weight of dry matter, based on the total aqueous solution.
12. The mixed composition according to claim 11 having a pH of from
4.0 to 5.0 at a temperature of 25.degree. C.
13. A method for making a hard sweet, said method comprising
preparing the hard sweet from the aqueous solution of claim 1
14. A method for producing a hard sweet, said method comprising A)
heating the aqueous mixed composition of claim 11 and reducing the
water content to less than 2% by weight, based on the total mixed
composition, B) cooling the water-reduced mixed composition from A
to a temperature of from 100.degree. C. to 120.degree. C., and
optionally adding further additives and optionally homogenizing,
and C) shaping the cooled mixed composition from B to give the hard
sweet.
15. A method for producing a hard sweet, said method comprising A)
preparing the aqueous solution of claim 1 such that it comprises
from 40% by weight to 90% by weight of dry matter, based on the
total aqueous solution, A1) adjusting the pH of the aqueous
solution of A such that it has a pH of from 4.0 to 5.0 at a
temperature of 25.degree. C., B) heating the aqueous solution of A1
and reducing the water content to less than 2% by weight, based on
the total mixed composition, C) cooling the water-reduced product
of B to a temperature of 100.degree. C. to 120.degree. C., and
optionally adding further additives and optionally homogenizing to
give a product, and D) shaping the product of C to give the hard
sweet.
16. A method for producing a hard sweet, said method comprising A)
fusing the mixed composition of claim 9, B) cooling the fused mixed
composition of A to a temperature of from 100.degree. C. to
120.degree. C., and optionally adding further additives and
optionally homogenizing, and C) shaping the cooled fused mixed
composition of B to give the hard sweet.
17. A hard sweet obtained by the method of claim 14.
18. A hard sweet comprising the mixed composition of claim 4.
19. The aqueous solution of claim 1 wherein the pH is from 4.2 to
4.3 at a temperature of 25.degree. C.
20. The mixed composition of claim 4 wherein the pH is from 4.2 to
4.3 at a temperature of 25.degree. C.
Description
FIELD OF THE INVENTION
[0001] The invention relates to processes for producing hard sweets
from isomalt while maintaining strict pHs, and also to mixed
compositions containing isomalt and optionally pH buffer substances
having a defined pH.
PRIOR ART
[0002] Isomalt is included in the group of disaccharide alcohols
and is used as a sugar replacer. The conventional production
proceeds in two process steps: Enzymatic isomerization of sucrose
to isomaltulose and hydrogenation of the isomaltulose to isomalt.
The product isomalt is a mixture of isomers of
1-O-.alpha.-D-glucopyranosyl-D-mannitol (1,1-GPM) and
6-O-.alpha.-D-glucopyranosyl-D-sorbitol (1,6-GPS) (see also: J.
Kowalczyk., Isomalt, pp. 340-359 in K. Rosenplenter, U. Nohle
(editors), Handbuch der Su.beta.ungsmittel [Handbook of
Sweeteners], 2007, B. Behr's Verlag GmbH & Co. KG).
[0003] Classical hard sweets are confectionaries substantially
consisting of sucrose and glucose which are produced with the use
of substances giving aroma and taste, colour, and influencing
properties. Hard sweets have a hard, glassy consistency.
[0004] Isomalt, on account of its low calorie content, good heat
stability and the inert properties thereof in combination with
other ingredients used in hard sweet production, can be used as a
direct replacement of sucrose for "sugar-free" hard sweets (H.
Schiweck, et al. (2005) Sugar Alcohols, in Ullmann's Encyclopedia
of Industrial Chemistry, Wiley-VCH).
[0005] Hard sweets are now usually produced by processes in which
the sugar or the sugar replacer is first dissolved as granules with
water. Then, the mass is reduced by a water content of 2% in a
boiling process under vacuum and cooled, in such a manner that the
mass can be admixed with corresponding additives (flavours, acids,
colours). The hard sweet mass is then stamped or cast into the
desired mould.
[0006] An alternative process is the injection moulding process, in
which the sugar granules or sugar replacer granules are processed
directly without the detour via the aqueous solution. The raw
material is plasticized in an injection moulding machine in a
picklable cavity and thermally and materially homogenized. After
cooling to demoulding temperature, the moulded piece can be
removed.
[0007] With the increasing nutritional consciousness of consumers,
the demand for sugar-free and reduced-calorie confectionaries is
constantly increasing. Therefore, in recent years, hard sweets
based on isomalt have been increasingly offered.
[0008] Processes for producing hard sweets based on isomalt are
described in the prior art: EP1217898 discloses a hard sweet
containing 1,1-GPM (1-O-alpha-D-glucopyranosyl-D-mannitol) in an
amount of 52 to 60% by weight (based on total dry matter of the
hard sweet) and sorbitol in an amount of 0.5 to 3.5% by weight, and
a process for producing a hard sweet, wherein an aqueous solution
or suspension of a mixture containing 52 to 60% by weight of
1,1-GPM and 0.5 to 3.5% by weight of sorbitol is evaporated under
the action of heat, cooled, moulded, and a hard sweet is
obtained.
[0009] WO01/03513 describes a process for producing a sugar-free,
non-cariogenic, hard confectionary, which comprises the following
steps: [0010] a) production of a syrup (1) having a dry matter
content of 60 to 80%, consisting of a mixture of hydrogenated
starch hydrolysate syrup (2) and isomalt powder or isomalt syrup
(3), characterized in that the dry matter of the syrup (1) consists
of 14 to 25% w/w of hydrogenated starch hydrolysate syrup (2) (dry
matter), wherein the dry matter of the hydrogenated starch
hydrolysate syrup (2), comprises between 22 and 55% w/w of higher
polyols, and the dry matter of the syrup (1) consists of 75 to 86%
w/w of isomalt, and the dry matter of the syrup (1) consists of 7
to 52% w/w of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol (1,6 GPS),
24.5 to 52% w/w of 1-O-.alpha.-D-glucopyranosyl-D-mannitol (1,1
GPM), 0 to 52% w/w of 1-O-.alpha.-glucopyranosyl-D-sorbitol (1,1
GPS), 0 to 1.3% w/w of sorbitol (DP1), 2.8 to 13.8% w/w of maltitol
(DP2), 1.5 to 4.2% w/w of maltotriitol (DP3), 3.0 to 13.5% w/w of
higher polyols (DPn), [0011] b) boiling at a temperature between
145 and 170.degree. C. and a slight vacuum, and [0012] c) shaping
by the stamping or depositing method.
[0013] In practice, it has been found that conventional isomalt,
for reasons that have not been clarified to date, in the standard
processes has a tendency to cloudy freezing, and therefore to the
formation of opaque hard sweets. In addition, in some batches an
increased hygroscopicity of the hard sweets may be recorded, which
leads to sticky hard sweets after a short storage time. These
adverse product properties are reduced batchwise in the industrial
production process by the means that, in the process for isomalt
hard sweets, only demineralized water is used. The use of this
pretreated water, in comparison with conventional processes using
sugar is an unnecessary expenditure, since there the already
available tapwater is employed. Because transparency,
colourlessness and stickiness of a hard sweet is a clear and
obvious feature of product quality, it is desirable to provide a
process which yields solely high-quality hard sweets based on
isomalt.
[0014] It was therefore the object of the invention to provide a
process which reliably and faultlessly delivers solely
high-quality, isomalt-based hard sweets.
DESCRIPTION OF THE INVENTION
[0015] Surprisingly, it has been found that the processes described
hereinafter for producing isomalt-based hard sweets, in which the
isomalt is present in an environment having a defined pH range, and
mixed compositions containing isomalt and pH buffer substances are
able to achieve the object posed by the invention.
[0016] The present invention therefore relates to aqueous isomalt
solutions having a defined pH, mixed compositions containing
isomalt and defined pH buffer substances.
[0017] The invention further relates to a process for producing
isomalt-based hard sweets, in which the aqueous isomalt solution
has a defined pH range.
[0018] The invention further relates to a process for producing
isomalt-based hard sweets, in which solid mixed compositions
containing isomalt and defined pH buffer substances are melted and
plasticized.
[0019] One advantage of the present invention is that via the
controlled pH guidance in the course of the process, isomalt-based
hard sweets having a low hygroscopicity and without increased
colour values may be produced reproducibly.
[0020] A further advantage of the present invention is that clear
hard sweets may be prepared reproducibly.
[0021] A further advantage of the present invention is that hard
sweets may be prepared which have a low, and therefore good,
recrystallization tendency.
[0022] One advantage of the mixed composition according to the
invention is the homogeneous fusibility thereof.
[0023] A further advantage of the mixed composition according to
the invention is the capacity thereof to preserve dyes in a stable
manner in the hard sweet.
[0024] A further advantage is that the mixed composition according
to the invention has good flowability.
[0025] A further advantage of the mixed composition according to
the invention is the good compactibility thereof.
[0026] A further advantage of the solid mixed composition according
to the invention is the good demoulding behaviour thereof.
[0027] The "pH" in the context of the present invention is defined
as the value which is measured using a calibrated pH electrode as
specified in ISO 4319 (1977) for corresponding compounds dissolved
in demineralized water at 25.degree. C. after stirring for five
minutes. The expression "aqueous solution" in the context of the
present invention is taken to mean at least one corresponding
substance at least partly dissolved in water, wherein the solution
preferably contains at least 5% by weight of water, based on the
total composition considered.
[0028] The "buffering" capacity in the context of the present
invention is defined as that a value of "1" corresponds to a buffer
solution the pH of which changes by 1 pH unit on addition of 1 mol
of base per litre of buffer solution, under conditions as described
above for the pH measurement.
[0029] The present invention therefore relates to [0030] an aqueous
solution containing [0031] 20% by weight to 75% by weight,
preferably 40% by weight to 65% by weight, particularly preferably
45% by weight to 60% by weight, of
6-O-.alpha.-D-glucopyranosyl-D-sorbitol, [0032] 25% by weight to
80% by weight, preferably 35% by weight to 60% by weight,
particularly preferably 40% by weight to 55% by weight, of
1-O-.alpha.-D-glucopyranosyl-D-mannitol, [0033] wherein the
percentages by weight relate to the total amount of the sugars and
sugar alcohols of the total solution, characterized in that the
solution, at a temperature of 25.degree. C., has a pH of 4.0 to
5.0, preferably 4.1 to 4.5, particularly preferably 4.2 to 4.3.
[0034] Since there are various quality grades of isomalt which,
depending on the production process, can contain further products,
in addition aqueous solutions are claimed, additionally containing,
0.02% by weight to 15% by weight, preferably 0.1% by weight to 10%
by weight, particularly preferably 0.2% by weight to 5% by weight,
of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol, [0035] 0.02% by weight
to 15% by weight, preferably 0.1% by weight to 8% by weight,
particularly preferably 0.2% by weight to 3.5% by weight, of
sorbitol and [0036] 0.02% by weight to 15% by weight, preferably
0.1% by weight to 10% by weight, particularly preferably 0.2% by
weight to 2.9% by weight, of mannitol, [0037] wherein the
percentages by weight relate to the total amount of the sugars and
sugar alcohols of the total solution.
[0038] Solutions preferred according to the invention have a total
amount of sugars and sugar alcohols of 40% by weight to 90% by
weight, preferably 70% by weight to 80% by weight, based on the
total aqueous solution.
[0039] It is known to those skilled in the art how the pH of an
aqueous solution can be influenced; for instance, it can be
elevated or lowered by adding bases or acids. In particular,
aqueous solutions of alkali metal hydroxides such as, for example,
NaOH (aq) are suitable as bases; suitable acids are, for example,
mineral acids such as, for example, HCl, or organic acids, such as
acetic acid, for example.
[0040] In addition, a mixed composition is claimed containing,
preferably consisting of, [0041] 20% by weight to 75% by weight,
preferably 40% by weight to 65% by weight, particularly preferably
45% by weight to 60% by weight, of
6-O-.alpha.-D-glucopyranosyl-D-sorbitol, [0042] 25% by weight to
80% by weight, preferably 35% by weight to 60% by weight,
particularly preferably 40% by weight to 55% by weight, of
1-O-.alpha.-D-glucopyranosyl-D-mannitol, and [0043] 0.02% by weight
to 15% by weight, preferably 0.5% by weight to 5% by weight,
particularly preferably 0.5% by weight to 2% by weight, of pH
buffer substance, [0044] wherein the percentages by weight relate
to the total amount of the sugars and sugar alcohols of the total
mixed composition, characterized [0045] in that it has, in the form
of a 40% by weight dry matter-containing aqueous solution, wherein
the percentages by weight relate to the total aqueous solution, at
a temperature of 25.degree. C., a pH of 4.0 to 5.0, preferably 4.1
to 4.5, particularly preferably 4.2 to 4.3.
[0046] The expression "pH buffer substance" is taken to mean one or
more chemical compounds which are able to keep the pH of an aqueous
solution constant on account of a reaction trapping hydrogen or
hydroxide ions with the formation of weak acids or bases, on the
basis of the dissociation equilibrium.
[0047] All of the percentages (%) cited are, unless stated
otherwise, percent by mass.
[0048] Since there are various quality grades of isomalt which,
depending on the production process, can contain further products,
in addition mixed compositions are claimed, additionally containing
[0049] 0.02% by weight to 15% by weight, preferably 0.1% by weight
to 10% by weight, particularly preferably 0.2% by weight to 5% by
weight, of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol, [0050] 0.02% by
weight to 15% by weight, preferably 0.1% by weight to 8% by weight,
particularly preferably 0.2% by weight to 3.5% by weight, of
sorbitol and [0051] 0.02% by weight to 15% by weight, preferably
0.1% by weight to 10% by weight, particularly preferably 0.2% by
weight to 2.9% by weight, of mannitol, [0052] wherein the
percentages by weight relate to the total amount of the sugars and
sugar alcohols of the total mixed composition.
[0053] These additional components can advantageously affect the
properties of the hard sweets with respect to their glass
transition temperature and compactibility.
[0054] In particular, mixed compositions preferred according to the
invention, at a temperature of 25.degree. C., in the form of a 40%
by weight dry matter-containing aqueous solution, wherein the
percentages by weight relate to the total aqueous solution, at a
temperature of 25.degree. C. and a pH of 4.2, have a buffering
capacity of at least 0.01 mmol/l, in particular of at least 0.05
mmol/l, particularly preferably of at least 0.1 mmol/l.
[0055] Mixed compositions preferred according to the invention are
characterized in that they contain a pH buffer substance which, at
a temperature of 25.degree. C., has a buffer maximum in a range
from pH 4.0 to 5.0.
[0056] pH buffer substances particularly preferably contained
according to the invention are selected from the group comprising,
preferably consisting of:
[0057] Citrate buffer, acetate buffer, citrate-phosphate
buffer.
[0058] A mixed composition particularly preferred according to the
invention contains, as pH buffer substance, acetate buffer, wherein
this contains 0.12% by weight of glacial acetic acid and 0.08% by
weight of sodium-acetate trihydrate, wherein the percentages by
weight relate to the dry matter of the total mixed composition.
[0059] A mixed composition particularly preferred according to the
invention contains, as pH buffer substance, citrate buffer, wherein
this contains 0.30% by weight of citric acid and 0.31% by weight of
sodium-citrate, wherein the percentages by weight relate to the dry
matter of the total mixed composition.
[0060] In a preferred embodiment, the mixed compositions according
to the invention are characterized in that they are solid,
preferably crystalline, at 25.degree. C.
[0061] Said mixed compositions may be advantageously used in the
injection moulding process.
[0062] Preferably, said mixed compositions have a cylindrical or
lens-shaped granule shape. Solid mixed compositions preferred
according to the invention are characterized in that they have a
water content of less than 2% by weight, preferably less than 1.5%
by weight, in particular less than 0.5% by weight, based on the
total mixed composition.
[0063] In a preferred alternative embodiment, the mixed
compositions according to the invention are in the form of aqueous
solutions which may advantageously be used for producing hard
sweets in the classic method.
[0064] This subject matter of the present invention is depicted by
an aqueous solution containing 40% by weight to 90% by weight,
preferably 70% by weight to 80% by weight, of a mixed composition
according to the invention, wherein the percentages by weight cite
the amount of dry matter, based on the total aqueous solution.
[0065] Preferred aqueous solutions according to the invention have
a pH of 4.0 to 5.0, preferably 4.1 to 4.5, particularly preferably
4.2 to 4.3, at a temperature of 25.degree. C.
[0066] A further subject matter of the present invention is the use
of aqueous solutions or mixed compositions according to the
invention for producing hard sweets.
[0067] The present invention further relates to a first process for
producing a hard sweet, comprising the process steps [0068] A)
providing a mixed composition according to the invention in the
form of a 40% by weight to 90% by weight, preferably 70% by weight
to 80% by weight, aqueous solution, wherein the percentages by
weight cite the amount of dry matter, based on the total aqueous
solution, [0069] B) heating the aqueous mixed composition and
reducing the water content to less than 2% by weight, preferably
less than 1.5% by weight, in particular less than 0.5% by weight,
based on the total mixed composition, [0070] C) cooling the mixed
composition to a temperature of 100.degree. C. to 130.degree. C.,
in particular 110.degree. C. to 120.degree. C., and optionally
adding further additives such as, for example, flavours, colours
and acids, and optionally homogenizing, and [0071] D) shaping and
further cooling the mixed composition to give the desired hard
sweet.
[0072] It is advantageous to completely dissolve all components of
the mixed composition in process step A) in order to avoid
uncontrolled recrystallization during the production process. This
can preferably be achieved by a higher temperature during the
dissolution operation, in such a manner that here the aqueous
solution is heated in the process step A), preferably to 70.degree.
C. to 100.degree. C., in particular 80.degree. C. to 90.degree.
C.
[0073] Process step B) can be carried out on all familiar types of
batch cookers, semicontinuous and continuous cooking systems. For
the ideal setting of the cooking operation and subsequent
measurement of the water content, it must be noted that the cooking
curves are system-specific and are therefore only convertible with
restrictions. In order to achieve good storage stability, the melt
should preferably be boiled down to a water content of less than 5,
in particular less than 2, percent. For this purpose, generally,
temperatures are used between 135.degree. C. and 185.degree. C.,
preferably from 145.degree. C. to 175.degree. C., in particular
155.degree. C. to 165.degree. C.
[0074] It is preferred according to the invention if process step
B) is carried out under vacuum, in particular at 0.05 bar to 0.2
bar.
[0075] In the case of continuous cooker systems, for example coil
cookers, the discharge devices such as rollers or screws should not
be heated excessively. A lower temperature increases the adhesion
of the mass and thus ensures constant discharge. Incorporation of
further ingredients into process step C) such as flavourings,
sweeteners, acid or else minerals, can proceed via a mixing device
in the continuous process. Since some flavourings are
temperature-sensitive, and rapidly volatilize at relatively high
temperatures, the mass must be cooled in advance in semicontinuous
or batchwise production.
[0076] The present invention further relates to a second process
for producing a hard sweet, comprising the process steps [0077] A)
providing an aqueous solution containing [0078] 20% by weight to
75% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol, [0079]
25% by weight to 80% by weight of
1-O-.alpha.-D-glucopyranosyl-D-mannitol % by weight, optionally
[0080] 0.02% by weight to 15% by weight of
a-D-glucopyranosyl-1,1-D-sorbitol, optionally [0081] 0.02% by
weight to 15% by weight of sorbitol and optionally [0082] 0.02% by
weight to 15% by weight of mannitol, [0083] wherein the percentages
by weight relate to the total amount of the sugars and sugar
alcohols of the aqueous solution, [0084] in the form of a 40% by
weight to 90% by weight, preferably 70% by weight to 80% by weight,
aqueous solution, wherein the percentages by weight cite the amount
of dry matter, based on the total aqueous solution, [0085] A1)
adjusting the pH in such a manner that the aqueous solution has a
pH of 4.0 to 5.0, preferably 4.1 to 4.5, particularly preferably
4.2 to 4.3, at a temperature of 25.degree. C., [0086] B) heating
the aqueous solution and reducing the water content to less than 2%
by weight, preferably less than 1.5% by weight, in particular less
than 0.5% by weight, based on the total aqueous solution, [0087] C)
cooling to a temperature of 100.degree. C. to 130.degree. C., in
particular 110.degree. C. to 120.degree. C., and optionally adding
further additives such as, for example, flavours, colours and
acids, and optionally homogenizing, and [0088] D) shaping and
further cooling to give the desired hard sweet.
[0089] The aqueous solutions used in the second process according
to the invention preferably contain, preferably consist of [0090]
20% by weight to 75% by weight, preferably 40% by weight to 65% by
weight, particularly preferably 45% by weight to 60% by weight, of
6-O-.alpha.-D-glucopyranosyl-D-sorbitol, [0091] 25% by weight to
80% by weight, preferably 35% by weight to 60% by weight,
particularly preferably 40% by weight to 55% by weight, of
1-O-.alpha.-D-glucopyranosyl-D-mannitol, optionally [0092] 0.02% by
weight to 15% by weight, preferably 0.1% by weight to 10% by
weight, particularly preferably 0.2% by weight to 5% by weight, of
1-O-.alpha.-D-glucopyranosyl-D-sorbitol, optionally [0093] 0.02% by
weight to 15% by weight, preferably 0.1% by weight to 8% by weight,
particularly preferably 0.2% by weight to 3.5% by weight, of
sorbitol and optionally [0094] 0.02% by weight to 15% by weight,
preferably 0.1% by weight to 10% by weight, particularly preferably
0.2% by weight to 2.9% by weight, of mannitol, [0095] wherein the
percentages by weight relate to the total amount of the sugars and
sugar alcohols of the aqueous solution.
[0096] This second process according to the invention corresponds
to the first process according to the invention, but in this second
process, the pH is not primarily determined by usage of the mixed
composition, but is monitored online in the running process via a
titration in process step A1). Preferred embodiments of the second
process according to the invention correspond to those of the first
process according to the invention.
[0097] The present invention further relates to a third process for
producing a hard sweet, comprising the process steps [0098] A)
providing a solid mixed composition according to the invention,
[0099] B) fusing the mixed composition, [0100] C) cooling the mixed
composition to a temperature of 120.degree. C. to 150.degree. C.,
in particular 130.degree. C. to 140.degree. C., and optionally
adding further additives such as, for example, flavours, colours
and acids, and optionally homogenizing and [0101] D) shaping and
further cooling the mixed composition to give the desired hard
sweet.
[0102] This third process according to the invention corresponds to
an injection-moulding process of the first process according to the
invention in which the solid mixed composition according to the
invention is used.
[0103] This process likewise profits from the advantageous
properties of the pH buffering of isomalt. Solid mixed compositions
according to the invention used in the third process according to
the invention correspond to the preferred solid mixed compositions
of the present invention.
[0104] The present invention further relates to a hard sweet
containing a mixed composition according to the invention.
[0105] Likewise, hard sweets which are obtainable by one of the
processes according to the invention are claimed.
[0106] The present invention is described by way of example in the
examples listed below without any intention of limiting the
invention, the scope of application of which arises from the entire
description and the claims, to the embodiments specified in the
examples.
[0107] The following figures are a component of the examples:
[0108] FIG. 1: Diagram of the water uptake of the sweet articles in
percent by weight as a function of the pH of the initial solution
of isomalt
[0109] FIG. 2: Diagram of the ICUMSA colour index 1E420 of the
sweet articles as a function of the pH of the initial solution of
isomalt
EXAMPLES
Example 1 (Not According to the Invention): Determination of pH and
Buffering Capacity of Commercial Isomalt
[0110] 40 g of commercial isomalt (Isomalt ST, SUdzucker AG) were
dissolved with constant stirring in 60 g of demineralized water by
incubation at 80.degree. C. for 30 min. The solution was cooled to
25.degree. C. and the pH determined by using a pH glass electrode
which had previously been calibrated using standard buffers pH 4.01
and pH 7.00. Proceeding from this solution, by means of automated
titration processes by addition of 0.01 N NaOH to give a pH of 7.0
to give a defined volume of isomalt solution, the buffering
capacity was determined on the basis of the amount of alkali
consumed at a defined point. The following values were determined
in this case:
TABLE-US-00001 pH 3.9 Buffering capacity pH 5 0.1 mmol/l
Example 2: Sweets According to the Invention Having a Reduced Water
Uptake by Adjustment of the pH
[0111] For production of the hard sweets, 40 g of commercial
isomalt (Isomaltidex, Cargill) were dissolved in 60 g of
demineralized water as described in Example 1.
[0112] By adding defined volumes of 1 N NaOH (aq), the pH of the
solution was elevated stepwise up to a pH of 5.0, or by adding 1 N
HCl (aq), was lowered stepwise to a defined value, down to a pH of
3.6.
[0113] The resultant solutions were heated in a glass beaker in an
oil bath at 170.degree. C.-180.degree. C., with constant stirring
on a magnetic stirrer. The temperature was monitored by means of a
rod thermometer in the isomalt solution. After complete evaporation
of the water fraction at 100.degree. C.-105.degree. C., the melt
was further heated until a temperature of 165.degree. C. was
reached. The glass beaker was then allowed to cool at room
temperature to 130.degree. C.-135.degree. C.
[0114] For evaluation of the water uptake of the material, sweet
items were cast into Petri dishes (O3.5 cm) and allowed to cool at
room temperature until solidification. Storage proceeded for 5 days
at 25.degree. C. and 80% relative humidity. The water uptake was
evaluated on the basis of the weight gain of the sweet items.
[0115] Surprisingly, at a pH of 4.0, the result was an abrupt
relative decrease in weight gain and therefore of hygroscopicity
(see FIG. 1).
Example 3: Sweets According to the Invention Having an Improved
Colour Stability by Adjusting the pH
[0116] As described in Example 2, proceeding from commercial
isomalt, by adding 1 N NaOH or 1 N HCl, above defined pHs were
established and sweets produced.
[0117] For determining the colour index according to ICUMSA, a 10%
by weight solution was produced in demineralized water by
dissolution of 90 g of water and 10 g of melt.
[0118] In this case, an optimum of the colour index was found, and
thereby of the transparency of the sweets at a pH of 4.1 to 4.2
(see FIG. 2).
* * * * *